I took a week off from the recipe swap, but when I came back, the theme was "Celebrity Chef" recipe. I submitted a pesto recipe from Giada DeLaurentiis. In return, I got this recipe, originally from Melissa d'Arabian, courtesy of Katie from So Tasty, So Yummy. It was a delicious dinner! I have added vegetables to pasta dishes before, but this dish had such a rich flavor from the addition of the tomato paste, broth, and wine. I made the recipe exactly as it was written, since I figured it would be a pain to use only a portion of the can of tomatoes, and it was enough to feed an army! Joel and I both had a pretty healthy serving size for dinner, a good amount for lunch the next day, and there was STILL some left over! This would be a perfect recipe to make for a crowd. I can see this becoming a new family favorite! Thanks for sharing, Katie!

Season the chicken with salt and pepper, to taste, and lightly dredge the paillards in flour. Heat the oil in a large sauté pan over medium-high heat; add chicken. Brown the chicken on both sides, about 3 minutes per side, until lightly golden. Remove from the pan and set aside on a plate. If necessary, add more oil to the pan. Then add the onions, mushrooms, and peppers and sauté until softened and fragrant, but not limp, about 5 minutes; season with salt and pepper, to taste. Stir in the tomato paste and cook for a few minutes to cook out the raw flavor. Turn up the heat and add the wine to deglaze the pan, scraping up any brown bits that were stuck to the bottom. Let the wine reduce for about 2-3 minutes, then add the broth and tomatoes. When the mixture begins to bubble, add the chicken back to the pan and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn off the heat and stir in the butter. Serve over pasta.